| Smoky Sun Dried Tomato and Bean Dip |
Author: Nicole
Ingredients
- 3 ounces smoked sun dried tomatoes, sliced
- 1 15-ounce can chickpeas, rinsed and drained
- 1 15-ounce can cannellini beans, rinsed and drained
- One 6-ounce container plain fat-free yogurt (regular or Greek)
- 2 cloves garlic
- Juice and zest of 1 lemon
- 2 tablespoons extra virgin olive oil or lemon olive oil
- 8-10 basil leaves
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
Instructions
- Place the sun dried tomatoes, chickpeas, cannellini beans, yogurt, garlic and juice and zest of lemon in a Vitamix or bowl of a food processor and coarsely chop.
- While the motor is running add the olive oil and purée until smooth (you may need a bit more olive oil).
- Add basil leaves and salt and pepper until just mixed.
- Cover and refrigerate. Let sit for a few hours or overnight so the flavors can develop.
- Serve with pita chips and fresh vegetables.
Notes
* Dip keeps two weeks.
* If you can’t find (or don’t like) smoky sun dried tomatoes, just use regular ones.
* Wegmans carries California Sun Dry Smoked Sun Dried Tomatoes in their canned vegetable/bean aisle.
* If you can’t find (or don’t like) smoky sun dried tomatoes, just use regular ones.
* Wegmans carries California Sun Dry Smoked Sun Dried Tomatoes in their canned vegetable/bean aisle.
Recipe by Riegl Palate at https://www.rieglpalate.com/smoky-sun-dried-tomato-and-bean-dip/